Shiitake Mushrooms with Wasabi Ankake

Shiitake mushrooms deep-fried without batter or breading, covered in a subtly sweet, thick dashi ankake sauce, and topped with wasabi. The best of Japanese cuisine on one plate!

Photographed by HITOSHI MATSUSHIMA

*You will leave the NHK website.

Recipe by
Takashi Tamura

Average

Vegetables

Healthy

120kcal

20minutes

Ingredients (Serves 4)

12 fresh shiitake mushrooms

[Ankake sauce]

150 ml dashi

50 ml rice vinegar

2 tbsp sugar

1 tbsp soy sauce

1 tbsp potato starch

2 tbsp sesame oil (roasted)

Wasabi, as desired

Oil for deep-frying, as needed

Directions

1

Remove the shiitake stems. Make deep incisions 1 mm apart over the surface of the caps. Make a crisscross incision underneath each cap. Deep-fry in vegetable oil heated to 170 degrees Celsius.

2

Put the dashi for the [Ankake sauce] in a saucepan and bring to a gentle boil. Add the vinegar, sugar and soy sauce. Mix the potato starch with 1 tbsp of water to thicken the sauce. Add the sesame oil in a circular motion.

3

Plate three shiitake mushrooms to make one serving. Cover with the [Ankake sauce] and top with wasabi.